In this light, summery twist on classic French onion dip, sweet corn is sautéed until tender and mixed with tangy Greek yogurt, which brings the richness of a creamy dip without all the fat.
Author: Shira Bocar
Abstract artist Karen Kimmel, featured in the January/February 2011 issue of Whole Living, says that her mother's dessert recipes are her most precious family heirlooms. Here is one of her favorites.
Author: Martha Stewart
Roasting the vegetables, along with the pork, brings out their natural sweetness; the meat is moist, tender, and full of flavor.
Author: Martha Stewart
This soup is a cinch to make, but allow time for the mint ice to freeze. The pea soup may appear slightly thick but will thin as the mint ice melts. If you are preparing this soup during the colder months,...
Author: Martha Stewart
Sweet turnip and pumpkin meet Bartlett pears in this Pear and Autumn-Vegetable Soup touched with sage, finished with cream, and garnished with oven-dried pear slices.
Author: Martha Stewart
Heating olives with herbs, spices, and oil is a quick way to elevate the humble pantry staple to star appetizer status.
Author: Martha Stewart
Celebrate summer with this portable pressed sandwich that features all the flavors of your favorite Italian ingredients.
Author: Martha Stewart
This delicious arugula with roasted salmon recipe makes a light and healthy dinner.
Author: Martha Stewart
Serve this sweet, nutty dessert spread over fresh fruit or country-style bread.
Author: Martha Stewart
This wonderful holiday recipe for candied ginger shortbread wedges can be found in Season's Eatings.
Author: Martha Stewart
Kick off Thanksgiving in style by greeting guests with these old-fashioned drinks.
Author: Martha Stewart
It's easy to prepare this quick and delicious side dish; all it takes is a bit of whisking. Serve polenta straight from the pot, or cool, slice, and broil until crisp.
Author: Martha Stewart
Serve these savory muffins with a dash of hot sauce for extra kick.
Author: Martha Stewart
This recipe was also featured on "Mad Hungry with Lucinda Scala Quinn."
Author: Martha Stewart
The name "gumbo" comes from the Bantu word for okra, a key ingredient in this Creole stew.
Author: Martha Stewart
Basmati rice with shallots is an aromatic backdrop to any meal.
Author: Martha Stewart
We use ham, pickled cabbage and Swiss cheese for this non-traditional Reuben.
Author: Martha Stewart
Grated zucchini, anchovies, garlic, and a splash of pasta water create a summery, umami-packed sauce for gemelli. Salty Pecorino Romano and fresh mint are stirred in off the heat for even more flavor.
Author: Martha Stewart
This not-too-sweet sauce hardens when it comes in contact with ice cream, making it a "magical" way to pour on the fun.
Author: Martha Stewart
Melon and mint are a natural pairing in this bright and summery Spanish sip that will take the edge off those hot nights.
Author: Martha Stewart
Earthy walnuts and a sweet-and-sour sherry vinaigrette are the perfect complement to this slightly bitter winter green.
Author: Martha Stewart
Author: Martha Stewart
Keep the pantry ingredients for this dip on hand and serve with toasts, crackers, or crudite.
Author: Martha Stewart
Author: Martha Stewart
Grilling both salmon and cucumbers gives this dish an irresistible touch of smokiness that if only enhanced by a topping of feta and dill.
Author: Martha Stewart
Don't wait until dessert to serve this juicy summertime fruit -- take cherries on a savory spin as a bruschetta topping. Sprinkle on fresh thyme leaves for extra flavor.
Author: Martha Stewart
Peppery greens, sweet fruit, and an Asian dressing reinvent a side salad.
Author: Martha Stewart
Taking a cue from the Venetian risi e bisi, a soupy rice-and-peas, this version with shrimp highlights sweet, crunchy sugar snap peas with Southeast Asian ingredients: the heat of chiles and ginger, the...
Author: Martha Stewart
Be warned: This sauce is blisteringly hot. Seed the habaneros for a slightly milder version.
Author: Martha Stewart
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against...
Author: Martha Stewart
This souffle has a fruit-puree base, which makes it very light and intensely flavored.
Author: Martha Stewart
Package some of these buttery, nut-edged cookies in a pretty jar as a gift.
Author: Martha Stewart
The secret to an even coating: Pour the batter into a tall container, such as a Mason jar, and dip in each hot dog.
Author: Martha Stewart
Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert, cherries are poached in a hot bath of red wine,...
Author: Martha Stewart
This bruschetta is made with chanterelle, porcini, and oyster mushrooms for a mix that's a blend of textures and flavors.
Author: Martha Stewart
This delicious, easy-bake dough is just the beginning. With a few fresh decorating tricks, you can make treats to suit any occasion.
Author: Martha Stewart
This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.
Author: Martha Stewart
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's...
Author: Martha Stewart
This roasted bell peppers recipe from chef Michael Psilakis' "How to Roast a Lamb" cookbook is used to make his Greek Salad.
Author: Martha Stewart
This honey-glazed carrot recipe is courtesy of chef Curtis Stone and goes well with his Roast Loin of Pork.
Author: Martha Stewart
John Barricelli prepared this recipe on "The Martha Stewart Show" using local kale from Whole Foods. Try it with spice-rubbed pork loin and acorn squash.
Author: Martha Stewart
Use this classic cookie dough from Matt Lewis of Brooklyn's Baked bakery to make his Brookie (brownie-cookie) dessert.
Author: Martha Stewart
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish this dinner...
Author: Martha Stewart
Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.
Author: Martha Stewart
Combining dates and apples provides a sweet dose of fiber and a little ginger goes a long way in this dessert. .
Author: Martha Stewart
This mouthwatering baked sweet potato is loaded with fiber and vitamin C.
Author: Martha Stewart
Meet the most memorable steak you'll ever slice. It's a riff on Tuscany's "bistecca alla Fiorentina", a grilled porterhouse that is traditionally topped with arugula and a splash of olive oil. We added...
Author: Lauryn Tyrell